Description
A traditional Tuscan fish soup rich in flavors and perfect for warming up during winter.
Ingredients
Scale
- 1 kg of mixed fish (e.g., mackerel, cod, rock salmon)
- 500 g of cleaned squid
- 300 g of shrimp and/or mussels
- 2 cloves of garlic, finely chopped
- 400 g of canned peeled tomatoes (or fresh when in season)
- 1 glass of red wine
- Fish stock, to taste
- Extra virgin olive oil
- Salt and pepper, to taste
- Chili pepper (optional)
- Fresh parsley, chopped
- Tuscan bread, for croutons
Instructions
- Clean and cut the mixed fish into pieces. Slice the squid into rings and set everything aside on a plate.
- Heat a generous drizzle of extra virgin olive oil in a large pot over medium heat. Add the chopped garlic and, if you like, a pinch of chili pepper. Sauté for a couple of minutes until the garlic is golden.
- Add the crushed peeled tomatoes and mix well. Cook for about 5-7 minutes until the sauce thickens.
- Add the mixed fish and squid, mixing gently to avoid breaking the pieces. Cook for 5 minutes.
- Pour in the red wine and allow the alcohol to evaporate for a couple of minutes, stirring.
- Add the fish stock until all ingredients are covered. Bring to a boil, then lower the heat and let it simmer for about 15 minutes until the fish is cooked.
- Add the shrimp and mussels in the last 5 minutes of cooking. The mussels are ready when they open, signaling that your soup is almost done!
- Season with salt and pepper to taste and sprinkle with fresh chopped parsley before serving.
Notes
For a more intense flavor, use homemade fish stock from fish heads and scraps.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Soups
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
